Skirt steak jalapeño lime butter

Blackbeard

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So I've been eat much smaller meals, but higher quality ingredients.

Since I'm not going to my favorite steak house, I looked in the freezer and saw a frozen grass fed and finished skirt steak.

I love my sous vide process as the steak was cooked to 140 degrees. My fiancé likes hers well done, so pardon her.

I made a compound butter, with lime juice, fresh garlic, jalapeño powder, cilantro and a bit of salt. I used the Irish butter unsalted. It's a spicy citrus kick to flavortown!

We had some potato skins, and my lady wanted a fresh biscuit...so I obliged. I couldn't finish half of mine, but wowowow I'm feeling happy.

Pardon the paper plates I'm just not feeling doing the dishes tonight.CCA93318-9B0E-48E8-A52D-C550C3F25D7D.jpeg
 

Blackbeard

Administrator
Staff member
Fanatic Family
Joined
Nov 30, 2011
Messages
884
I couldn't eat all of it. Using the left over steak for philly cheeses tomorrow.
 
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